Fabada Asturiana is one of Spain’s most iconic comfort dishes — a rich, slow-simmered white bean stew that originates in the northern region of Asturias. Known for its lush green landscapes, rugged coastline, and deeply rooted culinary traditions, Asturias is famous for hearty, rustic cooking designed to nourish through cooler Atlantic weather.

At the heart of fabada are large, creamy white beans — traditionally fabes de la Granja — gently cooked with smoked Spanish chorizo, morcilla (blood sausage), and cured pork. The result is a deeply flavorful, paprika-infused broth that feels both simple and luxurious.

Unlike many stews, Fabada Asturiana relies on just a handful of high-quality ingredients. There’s no complicated technique — just time, patience, and exceptional Spanish sausages. When made with authentic Spanish chorizo and morcilla, the dish develops its signature depth: smoky, savory, and unmistakably Iberian.

If you’re looking to explore traditional Spanish cuisine, cook with authentic ingredients from Asturias, or bring a taste of northern Spain to your kitchen, this classic fabada recipe is the perfect place to start.

Ingredients

1 lb large dried white fabe beans
2 links Despaña Traditional Chorizo, cut into large chunks
2 links Despaña Morcilla, left whole or halved
4 oz pork belly or pancetta (cut into large chunks)
1 small onion, peeled and left whole
2 cloves garlic, lightly crushed
1 bay leaf
½ tsp saffron threads (optional, for depth and aroma)
1 tbsp Spanish olive oil
Salt, to taste
Warm water, enough to cover beans by several inches

Directions

1) Soak the Beans

Place the dried beans in a large bowl and cover with plenty of cold water. Soak for at least 4 hours or overnight. Drain before cooking.

2) Combine Ingredients

In a large heavy-bottomed pot, add the soaked beans.

Add:

Pancetta chunks
Whole peeled onion
Kosher salt
Despaña Traditional Chorizo
Despaña Morcilla (pricked lightly with a fork)

Cover everything with fresh water by several inches.

3) Bring to a Gentle Simmer

Bring the pot to a gentle simmer over medium heat.

Once simmering, reduce to low and cook uncovered at a very gentle simmer. Do not boil — fabada should cook slowly and steadily.

Skim off any foam that rises to the surface during the first part of cooking.

4) Slow Cooking

Cook until the beans are very tender and creamy, about 2½ to 3 hours.

If needed, add small amounts of warm water to keep the beans just covered.

5) Add the Saffron

About 20–30 minutes before the beans are fully tender, crumble in the saffron.

Continue simmering gently until the broth thickens naturally and the beans are soft.

6) Finish & Serve

Remove the onion. Slice the chorizo and morcilla into thick pieces. Slice the pancetta into chunks.

Serve the beans in bowls topped with the sliced meats and plenty of the rich broth.

$47.00

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Our favorite stew for the cold weather. A classic dish from Asturias: Fabada. We've compiled some of the key ingredients into a discounted bundle to get your ready to create this iconic dish at home. A simple stew that's packed full of smokey and rich flavors that will transport you to the mountains Northern Spain.

Each bundle comes with: